Oreo Poke Cake
Oreo Poke Cake is the ultimate easy dessert made with Devils Food cake, cookies and cream pudding, fluffy whipped topping, and crushed Oreo cookies making an extra moist and delicious cake. Perfect for Oreo lovers and any occasion!
Servings: 16 servings
Ingredients
- 1 package Devils Food Cake Mix plus ingredients to make cake (oil, eggs, water)
- 4.2 ounce package Instant Oreo Pudding Mix
- 2 cups whole or low-fat milk
- 1 container Cool Whip thawed
- 16-20 Oreos
Instructions
- Prepare and bake the Devils Food Cake mix according to package directions and bake in a 9×13 inch pan.
- Remove the cake from the oven and poke as many holes as you can with the end of a wooden spoon. You want to do this while the cake is still hot. The more holes, the more space for the pudding filling!
- Let the cake cool slightly and in the meantime, whisk together the Instant Oreo Pudding Mix and milk. It will start to thicken as you whisk. It will take about 2 minutes. Once thickened, pour over the cake before it starts to set so it seeps into all of the holes. Smooth the top with a rubber spatula and tap the dish several times to help it settle. Cover the cake and let it set in the fridge for about an hour.
- Place Oreos into a large ziplock bag and crush with a rolling pin. You could also place cookies into a food processor and pulse until cookies are crumbled. Set aside
- Once set, spread Cool Whip all over the top of the cake.
- Sprinkle crushed Oreos all over the top of cake and place in the fridge to set again for about an hour (optional). Serve and enjoy!
Notes
Recipe adapted by Savory Experiments